This decadent homemade blended iced mocha is made lighter with almond milk, and is so easy to make once you get the ratio right. Here’s how.
Moka glacé le plus facile à préparer
This year I’m partnering with Blue Diamond Amande Brise to share healthful recipes made with almond milk, like this coffee-infused, frosty chocolate treat of a drink. Because I may have made a mistake in my mothering tactics. Earlier this year I introduced my Smudge to the wonderful world of ice blended mochas. Oh man, I LOVE THEM! But at almost $5 a drink, and a whole lot of calories that I we don’t need, I’m not sure what I was thinking. And so, now, just every single time we get into the car, she smiles that million-watt-just-got-the-braces-off-smile and as sweet as sugar asks me, “Can we go get a MO-KA?” And then she winks. And then I cave. I’m such a sucker. I fall for it just about every time. But now, I’ve come up with a solution that’s going to be a lot easier on the old wallet (this ones my fave because it’s so small), and still serve her craving. AND! My “borrowed” sips are lower in calories, too. Score one for misfired mothering tactics!
Que contient ce mélange de moka glacé ?
The essence of a blended mocha iced coffee is two things: coffee and chocolate flavor. It’s getting the ratios right that makes or breaks a good mocha. Because I use Almond Breeze® Almondmilk Chocolate as the base of this recipe, I’ve killed two birds with one stone by combining the creamy factor of almond milk with the chocolate flavoring in one package. It’s lighter in calories and more economical, and I’m perfectly okay with that. In addition to the chocolate almondmilk, you’ll also need some strong brewed coffee and your sweetener of choice (keep reading for my tips on how to sweeten your mocha frappe).
Comment préparer un moka glacé mixé
I’ve made this drink several different ways. I’ve used straight liquid and added ice. I’ve frozen the coffee into cubes and then added the almond milk. But my favorite way is to freeze the Almond Breeze® Chocolate first, then add to the blender with cold, liquid coffee. I’ve found this step simply makes the beverage creamier. Most often I’ll need to add more Almondmilk after blending to thin it out, so have up to 4 ounces more on hand to do so. The amount will vary depending on the size and of your cubes, how frozen they are, and the power of your blender. I discovered these silicone freezer trays at Ikea. Because they’re slender and smaller, they whiz up easier in the blender than the larger blocks produced by traditional freezer trays. And they’re flexible and bend, so popping out the frozen almond milk is…well…a breeze. Get it? It’s a breeze? With Almond Breeze? I know. I’m a terrible joke teller. I’ve found that sweetening the hot coffee with the sugar before letting it cool suits my sweet tastebuds. But if you prefer your mocha even sweeter, simply stir in a bit of simple syrup. To make simple syrup, stir 1 tablespoon of sugar into 1 tablespoon of boiling water, cool, and add to the drink. You don’t want to add straight sugar into the blended drink because it won’t dissolve. And if you have a few more extra calories to spare, be like Smudge and add whipped cream and chocolate sauce, then slurp your way to the bottom through the biggest straws you can find.
Quel type de café dois-je utiliser ?
Any coffee will work! If you have a flavored coffee that would pair well with the chocolate almondmilk, feel free to use that. Otherwise, any black coffee (regular or decaf) will work.
Dois-je congeler le lait d’amande ?
Yes, if you don’t freeze the chocolate almondmilk into cubes, you won’t wind up with a creamy blended mocha iced coffee. 
Conseils pour préparer un moka glacé mixé
Note that you’ll want to use cold coffee in this drink so I often brew my coffee, then stick it in a mason jar and keep it in the fridge. I brew it at double strength to get a richer coffee flavor, using the ratio of 2 tablespoons coffee in 4 ounces of water for each drink. If the craving strikes and you don’t want to brew a whole batch of coffee, use a pack of instant coffee, but add just 4 ounces of water (half of the normally suggested amount). If you don’t have chocolate almondmilk on hand, you may be able to use a mixture of regular almondmilk and cocoa powder instead, but I can’t say for sure.
Autres boissons rafraîchissantes à préparer
Si vous réalisez cette recette, n’hésitez pas à me le faire savoir ! Laissez une note ⭐️⭐️⭐️⭐️⭐️ pour cette recette ci-dessous et laissez un commentaire, prenez une photo et tag me on Instagram Instagram Pinterest Twitter
Ingrédients
- Crème fouettée et sauce au chocolat (, (facultatif))
- 1 1/3 tasse de lait d'amande Almond Breeze au chocolat
- 4 onces de café fort ou d'espresso (, refroidi)
- 1 cuillère à soupe de sirop simple
Instructions
- Ajouter les cubes congelés de lait d'amande chocolaté au mixeur avec le café et le sirop simple. Mixer jusqu'à obtention d'un mélange homogène.
- Ajouter jusqu'à 4 onces de lait d'amande au chocolat pour obtenir la consistance souhaitée.
- Ajouter de la crème fouettée et de la sauce au chocolat sur le dessus du moka si vous le souhaitez.